5-6 med.-sized bell peppers
1 lb. lean ground beef
2 c. cooked rice
1/4 c. chopped onion
1 1/4 tsp. salt
1/8 tsp. pepper
1 (15 oz.) can tomato sauce (only 1/2 c. in stuffing)
1 c. grated cheese (for topping)
Chili powder or Worcestershire sauce

Halve bell peppers lengthwise; remove seeds. Place in 9x13 inch aluminum pan. Lightly mix beef, rice, onion, salt, pepper (and any other seasonings), and 1/2 cup tomato sauce. Pile into pepper halves, top with cheese. Pour remaining tomato sauce over peppers. Cover tightly with foil and bake at 350 degrees for 1 hour.